The Best Vegan Chili You'll Ever Taste

Ingredients

• 3 tbsp avocado oil (replace with olive oil)
• 1 large yellow onion (finely minced)
• 2 medium carrots (peeled and chopped)
• 1 red bell pepper (seeded and chopped)
• 1 large garnet yam or sweet potato (peeled and chopped)
• 1 14-oz can red Kidney beans (rinsed and drained)
• 1 14-oz can Cannellini beans (rinsed and drained)
• 3 oz tomato paste
• 3 c water
• 1/2 Jalapeño (seeded, finely chopped)
• 4 cloves garlic (peeled)
• 1 1/2 tbsp chili powder
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1 tsp coconut sugar
• 1 tsp cacao powder
• 1 tsp salt

Instructions

1. 1

   Heat oil in a large pot or Dutch Oven. Add onion and carrots and sauté on medium-high heat stirring occasionally for 5-7 minutes until veggies have softened.

2. 2

   Stir in chopped bell pepper, garlic, jalapeño, and sweet potato, and cook for 5 more minutes.

3. 3

   Stir in all spices, coconut sugar, and cacao powder.

4. 4

   In a small bowl dilute tomato paste with 1 cup of water or broth.

5. 5

   Add Kidney beans, Cannellini beans, tomato paste, and water to the sauteed veggies. Stir to combine and cook on medium-low heat for 15 minutes.

6. 6

   Remove easy vegan Chili from the heat and serve with your favorite toppings.